FSS 1203C Quantity Food Production I

In this course, students learn fundamental concepts, skills, and techniques in the management of culinary resources, the use and care of equipment, and the identification and evaluation of food products. Practical demonstrations in breakfast cookery, salad making, salad dressings, and starch and vegetable cooking will occur. The foundational components of sanitation and kitchen safety are emphasized.

3 credits

Course Fee

Lab fee $1,000. Insurance fee $26.78.